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Lemon Cream Cheese Spritz

 Lemon Cream Cheese Spritz
Our Test Kitchen home economists liven up ordinary spritz cookies with lemon extract and peel. Cream cheese makes every bite tasty and tender.
54 ServingsPrep: 15 min. Bake: 10 min./batch


  • 1 cup shortening
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup sugar
  • 1 egg yolk
  • 1 teaspoon lemon extract
  • 1 teaspoon grated lemon peel
  • 2-1/2 cups all-purpose flour
  • 1/4 teaspoon salt


  • In a large bowl, beat shortening and cream cheese until blended. Add
  • sugar; beat until creamy. Beat in egg yolk, lemon extract and peel.
  • Combine the flour and salt; gradually add to the creamed mixture.
  • Using a cookie press fitted with the disk of your choice, press dough
  • 1 in. apart onto ungreased baking sheets. Bake at 350° for 9-12
  • minutes or until set (do not brown). Remove to wire racks to cool.
  • Decorate as desired. Yield: About 9 dozen.
Nutritional Facts: 2 cookies equals 75 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 16 mg sodium, 8 g carbohydrate, trace fiber, 1 g protein.
Wine: This recipe pairs well with a sweet white wine.: Taste of Home Special Offer: Enjoy this recipe with Seven Daughters Moscato, sweet floral aromas of peach and honey. Buy

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